Chicken Piccata

Everyday Italian weekday dinner. I like to make extra sauce at the end because the chicken absorbs some when simmering. I usually serve it over angel hair pasta, but you can pair it with anything your heart desires!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken with salt & pepper, then dredge with flour and shake off the excess.

Step 2

In a large skillet over medium-high heat, melt 2 tbsp of unsalted butter with 3 tbsp of olive oil. Once butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip when browned and cook an additional 3 minutes on the other side.

Step 3

Melt 2 more tbsp of butter and 2 tbsp of olive oil into the pan. Once the butter and oil sizzle, add chicken breasts and repeat previous steps until you've cooked your chicken.

Step 4

Remove the pan from heat and transfer the chicken to a plate.

Step 5

In the same pan, add your chicken stock, lemon juice and capers. Return the pan to the stove and bring to a boil scraping the brown bits from pan for flavor. Check for flavor.

Step 6

Return all chicken breasts to the pan and let simmer for 5 minutes. Remove chicken to plate.

Step 7

Add remaining 2 tbsp of butter to the pan and let melt, whisk vigorously. Pour sauce over chicken and garnish with parsley.